Fall Recipes
For me, both wild mushrooms and winter squah are the quentisential Fall and Early Winter Foods. Enjoy these recipes - feel free to experiment and make them yours!

Winter Squash Pancakes

Ingredients:

2 cups winter squash – from pumpkin, butternut, acorn, etc.

1 ½ cup whole milk
1 cup buttermilk
3 eggs
½ cup butter, melted

2 ½ cups all-purpose flour
2 tsp baking soda
¼ tsp ground cloves
½ tsp cinnamon
1/8 tsp allspice
1/8 tsp powdered ginger
¼ tsp salt
¼ cup sugar

For the squash puree, cut a whole squash in half and scoop out the seeds.  Place cut side down in a baking dish and bake at 400 degrees for 30 – 45 minutes, until a fork pierces easily.  Let cool.  Scoop out of the skin and mash with a fork to a thick paste.

Beat the liquid ingredients with a whisk or a large fork until frothy.  Mix the squash in to the wet milk and egg mixture.

Sift the dry ingredients into a separate bowl.  Slowly, fold the wet ingredients into the flour mixture.  Mix thoroughly until no chunks of dry flour remain.

Depending on the texture of the squash, you may need to adjust the milk until the batter is smooth and not too thick.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Chanterelle Mushroom Pizza, with roasted red peppers and caramelized onions

A quick and easy way to enjoy wild mushroom flavor, this recipe benefits from the addition of tequila and caramelized onions sweeten these earthy mushrooms.

Ingredients: 

1 lb Wild Chanterelle Mushrooms
4 cloves garlic
1 red pepper (or one small jar roasted red peppers)
1 large or 2 medium red onions
2 Tbs balsamic vinegar
3 Tbs teguila
about ½ cup olive oil
2 Tbs butter
1 store-bought pizza shell
1 bunch fresh basil (or 6 large basil leaves)
Parmesan cheese (preferably Parmigiano-Reggiano)

Preheat Oven 450 degrees.

• Peel and slice the red onion in half.  Cut in very thin slices. Preheat a small saucepan (with a tight fitting lid) adding 2 Tbs olive oil.  Add the onion slices.  Stir every 30 seconds for 5 minutes, until the onions begin to sweat and then start to loose some color.  Add 2 Tbs balsamic vinegar, reduce heat to low and cover with the lid.  Simmer on low for at least 20 minutes, stirring occasionally to make sure it doesn’t burn.  Add a small amount of water if it starts to stick.
  
  
• Prepare the roasted red pepper.  (Skip this step if using peppers from a jar.)  Place the red pepper on a baking sheet directly under the element of the oven, or under the broiler.  Wait about 2 minutes until the skin is blackened and bubbly, then turn over with tongs.  Repeat until all sides of the pepper are blackened.  Immediately place the red pepper into a plastic container with a tight fitting lid and seal.  Set aside.
  
  
• Clean and trim the chanterelle mushrooms according to the general directions.  Slice lengthwise in ¼ inch pieces, keeping the stalk.  Peel the garlic, and slice the cloves into paper thin slices.  In a large, well seasoned cast-iron skillet or nonstick pan, place 2 Tbs butter and heat until bubbling.  Add the garlic slices and immediately add the mushrooms.  If possible, lift the pan and “flip” the mushrooms every minute so they get evenly cooked.  Otherwise, stir well with a spatula every minute.  Cook until the edges of the mushrooms, and the slices of garlic, are golden but not black, about  2-3 minutes.  Add the tequila, stirring until most of the liquid has evaporated. Remove from the pan and set aside.
  
  
• Brush the pizza shell with the remaining olive oil.  Spread the cooked onions evenly over the shell. 
  
  
• Remove the lid from the red pepper container.  In the sink under a stream of cold water, peel off the black skin and remove the stem and seeds.  Slice in ¼ inch strips.  Spread around pizza. 
  
  
• Spread the cooked mushrooms around the pizza, and place on a middle rack in the oven.  Cook for about 15 minutes until golden.
  
  
• While the pizza is cooking, stack 6 clean basil leaves, and roll into a tight tube.  Create a chiffonnade by slicing the rolled basil with your sharpest knife into thin strips. 
  
  
• Remove the pizza from the oven and immediately top with the basil and grated parmesan cheese.  Slice and serve.